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Stuffing for Roast Turkey, Fowl, &C.

A savory mixture of beef suet, bread crumbs, herbs, onion, and eggs used as stuffing for roast turkey or other poultry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,979 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Stuffing for Roast Turkey, Fowl, &C.

Ingredients

Directions

Prepare

  1. Mince the beef suet or marrow.

  2. In a bowl, combine the minced suet, bread crumbs, parsley, marjoram or lemon-thyme, grated lemon peel, chopped onion, pepper, and salt.

  3. Mix thoroughly with the yolk and white of the eggs.

Shape and cook

  1. Stuff the mixture into the veal, securing it with a skewer or sewing it with thread.

  2. Form some of the mixture into balls or sausages.

  3. Dredge the balls or sausages in flour, then boil or fry them.

Serve

  1. Serve as a garnish or side dish with roast poultry.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef suet
Adds fat and richness, keeping the stuffing moist as it cooks.
Bread crumbs
Provides the bulk and absorbs moisture to give the stuffing its body.
Eggs
Bind the mixture together and help it set when cooked.
Onion
Adds aroma and savoury flavour to the stuffing.
Lemon peel
Adds bright aromatic flavour from its oils.

The step that matters

Dredge the balls or sausages in flour, then boil or fry them.. A thin flour coating helps the shape hold during cooking and gives a surface that browns when fried.

Swap the onion

How well each one fits the dish's main ingredients (beef, bread, parsley, marjoram, lemon, pepper, egg):

  1. Carrotfits better
  2. Shallotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against beef, bread, parsley, marjoram, lemon, pepper, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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